John Myers
Ingredients for 2 servings:
- 400 g Spätzle from the refrigerated section
- 1 pack of bacon cut into strips, 125 – 250 g as desired
- 200 ml milk
- 150 g Emmental cheese, grated
- e.g. chives or parsley, fresh, frozen or freeze-dried
- pepper
- nutmeg
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
quick and easy
You’ll need a non-stick pan with a lid, a spatula or similar tool for stirring, and maybe a measuring jug for the milk. Sauté the bacon strips (amount to taste) in the pan with the lid closed, without adding any more fat, until all the fat has rendered out. Add the spaetzle, mix well, and fry uncovered for about five minutes over medium heat. Pour in the milk and reduce the heat to low to allow it to absorb into the spaetzle. Increase the heat again, stirring well every now and then. Season to taste. I use pepper, nutmeg, and freeze-dried chives. The bacon means no salt is necessary. Sprinkle the grated cheese on top, put the lid on, and let it melt until it’s stringy. Leftovers taste great fried in the same pan later.
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